Abstracting Nutritional Information of Food Service Facilities Using the Pervasive Healthy Diet Adviser

2008 ◽  
pp. 113-122 ◽  
Author(s):  
Jiten Chhabra ◽  
Jasjit Singh ◽  
Daniel Serrano-Baquero
Keyword(s):  
Food Service ◽  
Healthy Diet ◽  
Nutritional Information

scholarly journals Application of the principles of healthy nutrition in the network of fast food service enterprises of Astrakhan

2019 ◽  
Vol 81 (1) ◽  
pp. 247-251
Author(s):  
O. D. Sergazieva ◽  
E. V. Pershina ◽  
O. N. Krivonos
Keyword(s):  
Fast Food ◽  
Healthy Lifestyle ◽  
Marketing Research ◽  
Food Service ◽  
Healthy Diet ◽  
Economic Downturn ◽  
Fitness Clubs ◽  
Balanced Diet ◽  
Healthy Nutrition ◽  
Wide Circle

The market of fast food restaurants in Russia is growing by more than 5 % every year, despite the economic downturn. But new trends in nutrition dictate fast food to change the approach to their products. Fashion for proper nutrition and a healthy lifestyle especially captured the younger generation, which is the main group of consumers of food service. This trend is promoted by information resources, an increasing number of fitness clubs, popularization of sports and beautiful body, as well as major government projects. To improve the competitiveness and attraction of a wide circle of consumers from the entrepreneur necessitated the development of new formulations with the application of the principles of a healthy diet (proper nutrition). Marketing research was conducted by questionnaire survey. After analyzing the taste preferences, the factors influencing the choice of dishes, a commitment to a healthy way of living, the attractiveness of healthy dishes are served guests a network of public catering enterprises individual entrepreneur G. Astrakhan, concluded that the range (menu) of the company must include dishes with the concept of a healthy diet and implement the format of FAST CASUAL (fast casual), the basis of which is fresh products of the highest quality, gentle heat treatment, balanced composition, without flavor enhancers and preservatives, with the speed of service and original supply. Having studied the range of products, having analyzed the concept of a healthy diet in relation to this area of catering, recipes and technical and technological maps of sandwiches were developed taking into account the principles of a healthy and balanced diet. These innovations at the enterprise should increase profitability and competitive position among similar catering enterprises of the city of Astrakhan

scholarly journals Penyederhanaan Informasi Nilai Gizi Pangan Olahan Menggunakan Indeks Nutrient-Rich Foods

2021 ◽  
Vol 8 (1) ◽  
pp. 34-42
Author(s):  
Yogi Karsono ◽  
Nurheni Sri Palupi ◽  
Dede Robiatul Adawiyah
Keyword(s):  
Dairy Products ◽  
Communicable Diseases ◽  
Index Score ◽  
Healthy Diet ◽  
Nutrition Information ◽  
Powdered Milk ◽  
Non Communicable Diseases ◽  
Nutritional Information ◽  
Scientific Terms

Healthy diet is an effort to reduce the risk of non-communicable diseases (NCDs). The use of scientific terms on nutrition information panels (NIP) is complicated and difficult to understand, so that it becomes an obstacle in delivering accurate nutritional information for consumers. Nutrients-Rich Foods (NRFn,3) Index provides an alternative to simplify NIP. In general, nutrient-rich foods are asso-ciated with high-priced products. This study aimed to analyze correlation between NRFn,3 index with nutrients fulfillment and price of products. NIP of dairy products and their analogues were used as research samples. The NRFn,3 index was determined using two calculation bases, 100 kcal and 100 g of ready-to-consume products. NRF12,3 index score in ready-to-drink (RTD) milk and instant powdered milk positively correlated with the fulfillment of 11 nutrients to encourage. The average NRF12,3 index score per 100 g of instant powdered milk was 91, higher than RTD milk which was only 76. As nutrient-dense foods, they had an index score of NRF12,3 per 100 kcal that was higher per 100 g. Products with higher NRF12,3 index scores tended to be marketed at higher price than that of lower ones.

Evaluation of an Electronic Application for Nutritional Information in Food Service Outlets

2017 ◽  
Vol 6 (1) ◽  
pp. 46-58 ◽  
Author(s):  
Maria Dimitriou ◽  
Katerina Giazitzi ◽  
Evaggelia Stavridi ◽  
George Palisidis ◽  
Vaios Karathanos ◽  
...  
Keyword(s):  
Intelligent System ◽  
Food Service ◽  
Value Added ◽  
Calorie Intake ◽  
Dietary Advice ◽  
Self Monitoring ◽  
Nutritional Information ◽  
Electronic Application ◽  
Nutritional Analysis ◽  
Monitoring Application

Technological solutions provided to consumers with the aim of nutritional information, could be a major challenge of interaction among caterers and consumers. The purpose of this paper is to evaluate an Electronic Intelligent System of Personalized Dietary Advice (called “DISYS”) for tablets and smart-phones. This application provides nutritional analysis of menu items and personalized suggestions according to the nutritional demands of each customer. The DISYS application was characterized as an easy-to-use, comprehensive and useful tool. Volunteers consider that this application contributes to overall health by enabling the modulation of body weight throughout healthier choices, reduction of calorie intake and self-monitoring. Application of mHealth as such, designed to provide nutritional information, seems to be useful for customers as they recommend appropriate nutritional options. They seem also to be an effective tool for caterers and nutritionists, who can provide value-added services.

scholarly journals Nutritional Labelling in Malaysian Full Service Restaurant Menu

2017 ◽  
Vol 2 (2) ◽  
pp. 47 ◽  
Author(s):  
Norina Din ◽  
Mohd Salehuddin Mohd Zahari ◽  
Shazali Mohd Shariff
Keyword(s):  
Publishing House ◽  
Food Service ◽  
Purchase Decisions ◽  
Business Survival ◽  
Customer Perception ◽  
Nutritional Information ◽  
Long Run ◽  
International Publishing ◽  
Service Businesses ◽  
Open Access Article

This study empirically investigates customer perception towards providing nutritional information in Malaysian full service restaurants menu. Results reveal that nutritional information is important and the major nutrition elements such as calories, protein, fat and dietary fiber is the minimum information desired by customers in the restaurant menu. Nutritional information in fact directly influences restaurant customers’ future purchase decisions. These findings produced significant indicators not only to the existing restaurant operators but also to those individuals or companies who intend to venture into this so called booming sub- sectors of food service businesses. In addition, attaining customer needs lead to repeat patronization and in the long run, contributes to restaurant business survival. Key words: Nutritional, Menu, Full Service Restaurant, Customer © 2017 The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

scholarly journals Frosting on the cake: pictures on food packaging bias serving size

2016 ◽  
Vol 19 (12) ◽  
pp. 2128-2134 ◽  
Author(s):  
John Brand ◽  
Brian Wansink ◽  
Abby Cohen
Keyword(s):  
Undergraduate Students ◽  
Food Packaging ◽  
Food Service ◽  
Laboratory Setting ◽  
Nutrition Label ◽  
Nutritional Information ◽  
Additional Information ◽  
Nutritional Label ◽  
Serving Size

AbstractObjectiveFood packaging often pictures supplementary extras, such as toppings or frosting, that are not listed on the nutritional labelling. The present study aimed to assess if these extras might exaggerate how many calories† are pictured and if they lead consumers to overserve.DesignFour studies were conducted in the context of fifty-one different cake mixes. For these cake mixes, Study 1 compared the calories stated on the nutrition label with the calories of the cake (and frosting) pictured on the box. In Studies 2, 3 and 4, undergraduates (Studies 2 and 3) or food-service professionals (Study 4) were given one of these typical cake mix boxes, with some being told that cake frosting was not included on the nutritional labelling whereas others were provided with no additional information. They were then asked to indicate what they believed to be a reasonable serving size of cake.SettingsLaboratory setting.SubjectsUndergraduate students and food-service professionals.ResultsStudy 1 showed that the average calories of cake and frosting pictured on the package of fifty-one different cake mixes exceed the calories on the nutritional label by 134 %. Studies 2 and 3 showed that informing consumers that the nutritional information does not include frosting reduces how much people serve. Study 4 showed that even food-service professionals overserve if not told that frosting is not included on the nutritional labelling.ConclusionsTo be less misleading, packaging should either not depict extras in its pictures or it should more boldly and clearly state that extras are not included in calorie counts.

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